Angolan-style Egg Bread

Ingredients

In this Angolan adaptation, we incorporate Angolan spices and flavors to transform the traditional Korean Gyeran-ppang into a unique and exciting dish. The addition of piri-piri, garlic, and paprika to the egg filling gives it a distinct Angolan taste, while the use of cornmeal in the bread adds a subtle texture and flavor. These modifications create a fusion dish that combines the best of both Korean and Angolan cuisines. We alse have the original recipe for Gyeran-ppang, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon piri-piri powder 1/2 teaspoon piri-piri powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a muffin tin.
2. 2.
   In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, piri-piri powder, paprika, and minced garlic.
3. 3.
   In a separate bowl, whisk together the eggs, milk, and vegetable oil.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5.
   Fill each muffin cup halfway with the batter.
6. 6.
   In a small bowl, beat the remaining eggs and season with salt and pepper.
7. 7.
   Pour a spoonful of the beaten eggs into each muffin cup, on top of the batter.
8. 8.
   Bake for 20-25 minutes, or until the bread is golden brown and the eggs are set.
9. 9.
   Remove from the oven and let cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — The cornmeal adds a unique texture and flavor to the bread. If you can't find cornmeal, you can substitute it with fine polenta or corn flour.
• Piri-piri powder — Piri-piri powder is a spicy Angolan chili powder. If you prefer a milder version, you can reduce the amount or substitute it with a milder chili powder.
• Paprika — Choose a good quality paprika for the best flavor. Smoked paprika can also be used to add a smoky element to the dish.

Tips & Tricks

• For a more indulgent version, you can add grated cheese on top of the beaten eggs before baking.
• Serve the Angolan-style Egg Bread warm with a side of hot sauce or chutney for an extra burst of flavor.
• This bread can be enjoyed on its own or paired with a cup of Angolan coffee for a delightful breakfast or snack.

Serving advice

Serve the Angolan-style Egg Bread warm as a delicious breakfast or brunch dish. It can also be enjoyed as a snack throughout the day.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs, such as parsley or cilantro, on top of the baked bread. This adds a pop of color and freshness to the dish.